Leftover Turkey and Sausage Gumbo
Ingredients
- ½ pound Andouille or smoked sausage cut into ¼” dice
- 2 tablespoons olive oil + 1 tablespoon
- 3 quarts water
- 2 tablespoons Cajun seasoning
- 2 bay leaves
- 3 chicken bouillon cubes
- 1 cup onion chopped
- 1 cup celery chopped
- 1 cup green pepper chopped
- 2 garlic cloves minced
- 2 tablespoons Louisiana hot sauce
- 1/3 cup flour
- 1 tablespoon olive oil
- 2 cups turkey pulled from leftover whole turkey with no bones
- salt and pepper to taste
- 4 cups rice cooked
- ½ cup green onion sliced on the bias
Directions
- Using a medium skillet on medium-high heat, add a little oil and the sausage. Cook until brown, about 3 minutes. Set aside.
- Using a large pot turned on medium-high heat, add water, Cajun seasoning, bay leaves and bouillon cubes and bring to a boil. Cook on low for about 30–45 minutes.
- Strain the broth to remove the bay leaves. Bring broth back to a simmer.
- Add sausage, onion, celery, green pepper, garlic and a few drops of hot sauce to the simmering broth.
- In the same skillet in which the sausage was cooked, on medium-low heat, mix 1 tablespoon oil and flour together to create a roux. Mix continually for about 10 minutes or until the roux turns light brown.
- Add turkey to the simmering pot along with the roux and continue cooking for 20–30 minutes.
- Taste and adjust the seasoning, adding salt and pepper as needed.
- In a bowl, add one scoop of rice in the middle and ladle the gumbo around the rice. Top with sliced green onions and serve with a bottle of hot sauce on the side and your choice of bread.
Notes
You can substitute the turkey for chicken. You can also add in cooked shrimp during step 7 and let simmer for 10 minutes before serving.
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